Here are their pro tips on identifying the age, aroma, color and label of the best balsamic for your cooking. {"preview_thumbnail":"/sites/default/files/styles/video_embed_wysiwyg_preview/public/video

Chef Tim gained experience throughout 12 years at The French Laundry before working abroad in Europe, Lebanon and South Korea. He represented the U.S. in the international Bocuse d'Or competition in

Here, the chef and restaurateur shares three distinctions of the food she serves and her daily goal. Read more about her culinary career and restaurant management advice from the August Meet the

Chef Susan Feniger made a name for herself with the Border Grill empire, and after 25 years, her celebration of street food expanded beyond Mexican. On a visit to our Los Angeles campus, she shares

"Pancetta is basically cured pork belly," Chef Frank explains. The salt and fat content add "depth and richness to tomato sauce." After seasoning and browning short ribs, he adds red wine, red chili

Chef Kelvin elevates the typical taco with rib-eye rather than ground beef, layers of flavor and techniques he's honed for 12 years. For his signature pico and guac, he selects firm tomatoes, red

The keys to Chef Rory's elevated ice cream interpretation are consistency, texture and flavor combination. The Pacojet machine's powerful blade turns anything into a puree with perfect texture

Chef Frank says making your own sushi isn't as intimidating as home cooks might think. "As long as you learn rice technique and get good fish, it's not that hard, it just takes practice," he says

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Could chefs lead the charge in the effort to save our planet? Chef Alex Atala certainly thinks so. The Brazilian chef’s commitment to his native cuisine goes beyond cooking delicious food and is well

When it comes to his culinary voice, Chef Ignacio Mattos is all about the palate — and less about fussy presentation. The Uruguayan-born chef cut his teeth alongside Francis Mallman and Alice Waters —

While some ICE hospitality graduates, like Rommel, pursue careers in hotels and resorts, you may be surprised to learn that others decide to pursue culinary-focused roles, landing positions with